.

Monday, 29 February 2016

Abacha African Salad Recipe (Abacha ncha with Ugba)

So i woke up with a huge craving for Abacha and i decided to make it.....i really should learn to say no to these cravings sometimes. I've done a post on Abacha in the past with fried fish alone but this time, i decided to make a video instead especially for those who'd love to see first hand how it's done. For this recipe, i substituted fried fish for dry fish and pomo. I also used Ugba and garden egg in the preparation. Abacha ncha is a Nigerian delicacy indigenous to the igbo tribe. Just like most salads, It's mostly served as an appetizer to stimulate the appetite as the first course of the meal before the main course. It's usually garnished & served with utazi (a slightly bitter leaf), dry or fried fish, pomo, garden egg and raw onion rings.

Step 1: Dissolve the potash in a small bowl of luke warm water. Stir well and set this aside.

Step 2: Place the dry Abacha in a medium sized bowl. Pour boiled water over the abacha in the bowl. Leave to soak in a bowl of water for about 20 mins. This helps soften as well as increase it's size. Once it's soft enough, leave to drain in a sieve

Step 3: For this, i'd be using kanda also known as pomo. If you buy from the local market, you need to clean it properly. To clean, get an iron sponge and scrub the inner part thoroughly With a sharp knife, scrape the outer part also then rinse. Cut it up into smaller pieces then place in a pot of water. Add salt to taste then leave to boil for about 10 mins. Drain off the water then set aside.

Step 4: Rinse the Ugba, Wash and chop the utazi leaves, Wash the garden eggs and chop if you like, Slice the onion rings.

Time to make the Abacha

Step 5: In a pot, pour in the palm oil. Add the potash mixture with a sieve making sure you don't pour in the residue along with it. Stir consistently till the palmoil and potash mixture turns into a yellow paste

Thanks for taking time to comment. Your Feedback & Questions are highly appreciated. ♥ If you've got questions on any recipe or article posted, Please leave it in the comment section and it would be replied as soon as possible. Questions related to any article will not be answered away from the page. ♥ Comments are moderated (Everything constructive is approved), so they may take some time to appear so please check back!♥ FOR ADVERT INQUIRIES, CLICK HERE